Dry water leaves

Dried water leaves are the dehydrated form of fresh waterleaf (botanically known as Talinum triangulare), a leafy green vegetable widely used in West African cooking.

They are made by carefully washing and air- or sun-drying the fresh leaves to remove moisture while preserving flavor and nutrients. Once dried, the leaves become lighter, slightly brittle, and darker in color, making them easier to store and transport over long periods.

In cooking, dried water leaves are typically rehydrated in warm water before use. They add a mild, slightly earthy taste and a soft texture to dishes. They are commonly used in soups and stews such as Edikang Ikong soup, where they complement other vegetables like fluted pumpkin leaves.

Nutritionally, dried water leaves retain much of their original value, including vitamins (such as vitamin A and C), minerals, and dietary fiber, though some nutrient loss can occur during the drying process.